At a glance
This family-friendly ring-shaped bread gets its soft texture and lovely flavor from a potato and honey-enriched dough that starts the evening before with an overnight starter. You'll mix everything together the next morning, let it rise for about an hour and a half, then shape it into its signature ring form and bake until golden — the whole process takes just over 10 hours from start to finish, but most of that time is hands-off rising and resting.
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Starter
Start the evening before by making the ring bread starter: mix the starter ingredients in a bowl and leave it covered in the fridge overnight.
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Rising
In the morning, mix in all the remaining ingredients along with the starter. Knead briefly, either in a stand mixer or by hand, depending on what you have at home. Let the dough rise for about 1.5 hours.
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Shaping, proofing and baking
Turn the dough out onto a floured surface and shape it into a round loaf. Dust the top with flour and cut a hole in the centre. Transfer the ring onto a baking tray, score the top, and let it proof for another 20 minutes or so. Bake in an oven preheated to 225°C for about 40 minutes.
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